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Delicious cheesy garlic scalloped potatoes baked in a creamy sauce

Cheesy Garlic Scalloped Potatoes

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A creamy, cheesy scalloped potato dish layered with garlic and three types of cheese, perfect for family gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Potatoes and Aromatics
  • 5 lbs russet potatoes, peeled and sliced about 1/8" thick A mandoline speeds this up
  • 2 cups onions, chopped small
  • 6 cloves garlic, minced
Sauce Ingredients
  • 1/4 cup butter
  • 1/4 cup all-purpose flour Substitute gluten-free flour or 2 tbsp cornstarch slurry for GF
  • 1 1/2 cups vegetable broth Or chicken broth for a non-vegetarian boost
  • 1 1/2 cups heavy cream Or half-and-half for a slightly lighter dish
  • 1 tablespoon salt Adjust to taste
  • 2 teaspoons black pepper
  • 2 teaspoons Cajun seasoning Or smoked paprika + cayenne
Cheeses
  • 8 oz sour cream
  • 3 cups cheddar cheese, grated and divided Use sharp cheddar for more bite
  • 1 cup pepper jack cheese, grated
  • 1 cup Parmesan cheese, freshly grated

Method
 

Preparation
  1. Preheat the oven to 400°F. Spray a large baking dish with nonstick spray.
  2. Peel the potatoes and slice them about 1/8" thick. Place slices in a bowl and set aside.
  3. In a large skillet over low heat, melt the butter. Add the chopped onions and minced garlic. Sauté, stirring, for 4–5 minutes until softened and fragrant.
  4. Sprinkle the flour over the onion mixture. Stir constantly for about 2 minutes to cook the raw flour taste.
Sauce Preparation
  1. Slowly pour in the vegetable broth while stirring to avoid lumps. Add the heavy cream, salt, black pepper, and Cajun seasoning. Increase heat slightly and stir until the sauce begins to thicken.
  2. Remove the skillet from heat and stir in 2 cups of the grated cheddar until the sauce is smooth and melted.
Assembling the Dish
  1. Arrange one-third of the potato slices in an even layer in the prepared dish.
  2. Dollop one-third of the sour cream over the potatoes in spoonfuls, then pour one-third of the cheese sauce over that.
  3. Sprinkle one-third each of the Parmesan, pepper jack, and remaining cheddar over the layer.
  4. Repeat two more times to create three layers, finishing with the remaining cheddar evenly spread on top.
Baking
  1. Cover the dish tightly with foil and bake for 1.5 to 2 hours, until a knife pierces the potatoes easily.
  2. Remove the foil for the last 15–20 minutes to allow the cheese to brown and bubble. If you prefer more crust, place under the broiler for 1–2 minutes—watch closely to avoid burning.
  3. Let the casserole rest for 15 minutes before serving to let the sauce settle and make slicing easier.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 18gSaturated Fat: 11gSodium: 800mgFiber: 3gSugar: 2g

Notes

Yukon golds will make a creamier texture but hold their shape less than russets. If you want a slightly lighter sauce, reduce cream to 1 cup and add 1/2 cup milk. For storage, cool to room temperature, cover tightly, and refrigerate for up to 3–4 days. Freeze tightly wrapped portions for up to 2 months. Reheat individual portions in a 350°F oven for 15–20 minutes until heated through.
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